Description
Cowboy Butter Chicken Linguine is your creamy, comforting answer to a busy weeknight dinner. This 30-minute pasta dish features juicy seared chicken tossed with linguine in a bold, buttery sauce made with garlic, Dijon mustard, lemon, and cream. It’s easy, elegant, and bursting with flavor—comfort food with a cowboy twist.
Ingredients
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1 lb boneless, skinless chicken breasts
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12 oz linguine pasta
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2 tbsp olive oil
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3 tbsp butter
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4 cloves garlic, minced
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1 tbsp Dijon mustard
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1 tsp paprika
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¼ tsp red pepper flakes (optional)
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2 tbsp lemon juice
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1 tsp lemon zest
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¼ cup chopped fresh parsley
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½ cup chicken broth or reserved pasta water
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1 cup heavy cream
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½ cup grated Parmesan cheese
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Salt and black pepper, to taste
Instructions
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Cook linguine in salted water according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
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Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sear for 5–7 minutes per side until fully cooked. Remove and slice.
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In the same skillet, melt butter. Add garlic, paprika, and red pepper flakes (if using), and sauté for 1 minute.
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Stir in Dijon mustard, lemon juice, lemon zest, and broth or pasta water. Scrape up browned bits from the pan.
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Pour in the heavy cream and half the parsley. Let simmer for 2–3 minutes to slightly thicken.
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Add sliced chicken, cooked linguine, and Parmesan. Toss gently to coat. Add more pasta water if needed for desired sauce consistency.
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Adjust seasoning, garnish with remaining parsley and extra cheese, and serve hot.
Notes
Use pre-cooked or rotisserie chicken to save time.
Fettuccine, spaghetti, or penne can replace linguine.
Add baby spinach or peas for a veggie boost.
For dairy-free: substitute coconut milk (flavor will change).
Leftovers keep well in the fridge and reheat best with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Plats
- Method: One-Pot / Skillet
- Cuisine: American